I finally did it. This recipe has been on my invisible bucket list for a long time.
A cheesecake ice cream with a blueberry swirl.
Yum-o.
Blueberry Cheesecake Ice Cream
Ingredients
- 1 C blueberries
- 1 T lemon juice
- 1 T corn starch
- 2 T + 3/4 C sugar, divided
- 6 oz. cream cheese
- 1/2 C whipping cream
- 1 C milk {whole is best, but any work}
- 2 C half and half
Directions
First, you’ll want to prepare the blueberry swirl. To do so, place 1 C blueberries (fresh or frozen) into a large, microwave-safe bowl. Alternatively, you may use your stovetop to prepare the sauce. Toss the blueberries in 1 T corn starch and 2 T sugar.
Add in 2 T water and 1 T lemon juice. Then, microwave the berries at 30-second intervals until the sauce thickens. Stir after each interval. If making the berries on the stove top – heat until the berry sauce thickens, and then remove from the heat. You’ll want to stir constantly. Chill the berry sauce until ready to use.
To prepare the ice cream base, add the cubed cream cheese (6oz) to a blender, along with 1 C milk.
Puree until the cream cheese is smooth. If you need more liquid to help during this process, just add the half and half.
Add in the 3/4 C sugar, a splash of lemon juice {and half and half, if you have not already added a total of 2 C} and blend.
Pour in the whipping cream and blend just once.
Pour the mixture into the freezer bowl of your ice cream maker following your manufacturers directions.
Churn the ice cream for 20 minutes, until the ice cream is mostly set.
Carefully scoop half of the cheesecake ice cream mixture into a freezer-friendly quart-sized bowl.
Pour the blueberry sauce over the ice cream, and swirl in using a knife.
Top with the remaining ice cream. If desired, use the knife to swirl the berry sauce throughout the ice cream.
Store in the freezer until ready to serve.
Serve as a stand alone ice cream, or, add additional blueberries and crushed graham crackers as a garnish.
Enjoy!
